Nun's Seasonal Calendar

No episode description is available yet.

The nuns introduce two early winter dates, ritto and shosetsu and prepare seasonal pickles and dumplings.

The host explores the lives of nuns who live at the Otowasan Kannonji Temple and sees how they prepare refreshing treats with winter melon.

The filmmakers learn about the summer dates of shousho and taisho; the temple chefs show how to make two seasonal specialties: somen noodle rolls and marinated summer vegetables.

No episode description is available yet.

The filmmakers explore the traditional Japanese times of rikka and shoman, two dates in the early summer season; the temple chefs show how to make Japanese kimpira stir-fry with itadori and mehari-zushi.

The temple chefs show how to make two seasonal specialties: yomogi rice cakes and bamboo shoots mixed with sansho leaves.

On Keichitsu day, the filmmakers follow the nuns at Otowasan Kannonji Temple as they gather nobiru and prepare various dishes for a cherry blossom viewing party.

Learning about the early spring dates of Risshun and Usui; the nuns show us how to make the seasonal specialties neko-mochi rice cakes and Girls' Day crackers.

The nuns pick herbs in the temple's garden and make winter rice porridge; they later prepare kan-koji fermented rice and pickled napa cabbage on Daikan.

The nuns prepare yuzu pepper and yuzu miso on the day of Taisetsu and use pumpkin to make soup, noodles and flan on the day of Toji.

The nuns pick up chestnuts and cook gammodoki on the day of kanro. They then prepare mochi rice with homemade miso.

The nuns introduce the Chrysanthemum Festival and prepare special sushi, salads and dumplings for the moon viewing on the autumnal equinox.

The filmmakers learn about the summer dates of shosho and taisho; the temple chefs show how to make two seasonal specialties: somen noodle rolls and marinated summer vegetables.

The host explores the lives of nuns who live at the Otowasan Kannonji Temple and sees how they prepare refreshing treats with winter melon.

The nuns introduce the Chrysanthemum Festival and prepare special sushi, salads and dumplings for the moon viewing on the autumnal equinox.

The nuns pick up chestnuts and cook gammodoki on the day of kanro. They then prepare mochi rice with homemade miso.

The nuns introduce two early winter dates, ritto and shosetsu and prepare seasonal pickles and dumplings.

The nuns prepare yuzu pepper and yuzu miso on the day of Taisetsu and use pumpkin to make soup, noodles and flan on the day of Toji.

The nuns pick herbs in the temple's garden and make winter rice porridge; they later prepare kan-koji fermented rice and pickled napa cabbage on Daikan.

Learning about the early spring dates of Risshun and Usui; the nuns show us how to make the seasonal specialties neko-mochi rice cakes and Girls' Day crackers.

On Keichitsu day, the filmmakers follow the nuns at Otowasan Kannonji Temple as they gather nobiru and prepare various dishes for a cherry blossom viewing party.

The temple chefs show how to make two seasonal specialties: yomogi rice cakes and bamboo shoots mixed with sansho leaves.

The filmmakers explore the traditional Japanese times of rikka and shoman, two dates in the early summer season; the temple chefs show how to make Japanese kimpira stir-fry with itadori and mehari-zushi.